The hard Kombucha market officially has a front runner. The product itself is great & the brand is blowing up.
JuneShine's Greg Serrao and Forrest Dein started brewing hard kombucha in June 2018 out of their garage in San Diego.
Today, their organic 6.0% ABV kombucha has six flavors (Blood Orange Mint, Honey Ginger Lemon, Midnight Painkiller, Acai Berry, Rosé and the latest, Hopical Citrus) and sells in California, Oregon, Seattle, Austin, New York City, Hawaii and Chicago. Next up, Boston, Phoenix and Las Vegas.
The duo closed a $5 million seed round in early 2019 and used the funds to purchase the original Ballast Point brewing facility in Scripps Ranch, California with an annual capacity of 100,000 bbls.
They opened the facility in June 2019 and are set to scale nationally in 2020. Today, Serrao is CEO while Dein is CCO.